Zabaglione Recipe with Pistachio Biscotti
This zabaglione recipe gives the iconic Italian dessert some serious extravagance with the addition of shaved white truffles, which complement the wine-infused custard beautifully. With two different...
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Cooking tools:
- Double boiler
- Saucepan
- Mixing bowl
- Whisk
- Hand mixer
- Kitchen scale
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Wooden spoon
- Spatula
- Chef's knife
- Cutting board
- Truffle slicer
- Microplane
- Baking sheet
- Parchment paper
- Oven
- Cooling rack
- Bread knife
- Serving glass
- Serving platter
- Kitchen timer
- Plastic wrap
Ingredients
- 250g of egg yolk
- 90g of caster sugar
- 70ml of Marsala wine
- 5g of egg white
- 10g of white truffle, shaved (optional)
- 250g of ground almonds
- 100g of caster sugar
- 85g of egg white
- 12g of honey
- 25g of pistachio paste
- 200g of icing sugar
- 170g of caster sugar
- 180g of plain flour
- 6g of baking powder
- 1 orange, zested
- 2 eggs
- 50g of pistachio nuts, with skins
- 75g of flaked almonds
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